When you hear “fish” you probably think “fish fry” right? Well, I’m more of a baked fish kind of gal. Sure, I like the occasionally fried fish, beans, and potatoes but I much prefer to bake them for two reasons – one, the whole damn house smells like grease when you get done frying fish and two, I can legit feel the grease on my face withing minutes of eating it, kind of gross if you ask me.
We are lucky enough to live near Lake of the Woods, one of the best walleye fisheries in the United States. When we have an opportunity to go fishing, more often than not we catch enough to make a nice dinner. One of my favorite ways to make walleye is in fish tacos!
The first time I suggested we use our “precious” walleye for tacos, Nick was immediately defensive. I’m pretty sure his exact words were “why would we waste WALLEYE on a taco?” Luckily, he’s pretty open to trying things (at least once) so he let me do my thing. So here we are, years later and I’m still whipping up fish tacos once in a while when we catch enough for dinner.
I have struggled with finding a suitable dressing/sauce for them in the past though. So, this go around I decided to leverage some of our garden goodies and pluck some fresh cilantro. I also happened to have a fresh lime in the fridge (you never know when you might need a Moscow Mule ya know) and some local honey from a friend. So I just started adding things together and tasted as I went.
I will say that the red cabbage is NOT something I normally buy. I had a recipe I was interested in trying the week before that I had bought it for so it was just hanging out in the fridge. I lost interest in the intended recipe (let’s be honest, it was too much work, so I tossed it aside) but it was perfect for adding some crunch to the tacos.
Baked Fish Tacos with Honey Lime Dressing
- 16 oz walleye or other white fish
- 1 cup fish breading (Shore Lunch, etc.)
- 8 flour (or other) tortillas
- 4 cups red cabbage
- 2 cups diced tomato
- 1 cup shredded cojack cheese
- 8 TBSP greek yogurt
- 1/2 tsp salt
- 1 lime, divided
- 1 TBSP honey local if possible
- 6-8 sprigs cilantro, divided
- Preheat the oven to 400 degrees
- Line a large baking sheet with aluminum foil and spray with non-stick spray
- Lightly coat the fish in the breading, shaking off any excess and place on the baking sheet
- Bake the fish for approximately 20-25 minutes at 400 degrees until it begins to brown, the fillets should be flaky and white inside
- While the fish is baking, lightly toast each side of the tortillas in a shallow skillet on the stove over low to medium heat
- In a small dish, stir the greek yogurt, salt, honey, and the juice of half of the lime in a small dish, then tear or chop 2 sprigs of fresh cilantro leaves and mix them into the dressing
- For each serving, divide 4oz of fish between two tortillas, then take a fork and break the fillets up a bit to make them flaky
- Divide 1 cup of cabbage, 1/2 cup of tomatoes, and 1/4 cup of shredded cheese equally between the two tacos
- Drizzle approximately 2 TBSP of the dressing over each taco
- Sprinkle each taco with fresh cilantro leaves and a squeeze of fresh lime juice from the other half of the lime
Did you make this recipe? Be sure to tag me @danielle_s_abel so I can see your creation!